Characteristics and properties of goat meat gels and balls as affected by setting conditions

作     者：Sulaiman Mad-Ali Soottawat Benjakul 

作者机构：Department of Food TechnologyFaculty of Agro-IndustryPrince of Songkla UniversityHat YaiSongkhlaThailand 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2019年第3卷第2期

页      面：129-136页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 080502[工学-材料学] 0805[工学-材料科学与工程（可授工学、理学学位）] 

基　　金：Halal Institute of Prince of Songkla University Ministry of Education, MOE Office of the Higher Education Commission, OHEC 

主　　题：characteristic gel goat meat setting meat ball calcium chloride 

摘      要：The properties of goat meat gels without and with 120 mmol/kg CaCl_(2)as influenced by setting time(30-120 min)at 60℃ were studied.A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl_(2)had the highest breaking force and deformation with coincidentally lowest expressible moisture content(P0.05).A decrease in the myosin heavy-chain band intensity was noticeable when CaCl_(2)was incorporated,suggesting increased protein *** setting time increased,the L*values increased with varying a*values,whereas no differences in b*values of gels were found,regardless of CaCl_(2)addition(P0.05).The gel containing CaCl_(2)with setting time of 60 min had the highest hardness,cohesiveness,gumminess,and chewiness(P0.05)and showed the compact network with high interconnection between *** meat balls prepared under aforementioned conditions had higher texture and overall likeness scores,compared with the control(P0.05).Therefore,prior setting at 60℃ for 60 min in the presence of CaCl_(2)is recommended for the manufacture of goat meat balls with improved quality.